Rosemary Vinaigrette

This rosemary vinaigrette is loaded with flavor and easy to make. It’s delicious tossed with fresh salad greens. This simple rosemary salad dressing is a must try, especially if you’re tired of your usual go-to dressings.

What to serve it with

Toss this dressing with any type of lettuce you like. Or try it with fresh baby spinach, arugula, or frisée. This vinaigrette would also be delicious drizzled over grilled or roasted vegetables like these oven-roasted bell peppers.

Rosemary vinaigrette in a glass bowl with an antique silver spoon.

Ingredients and substitutions

I like to use dried rosemary when making this vinaigrette, but you can substitute fresh rosemary if you prefer. If using fresh, increase the amount to two teaspoons.

I prefer to use extra virgin olive oil in this rosemary salad dressing, but you can substitute any type of oil you prefer. Avocado oil would be a good alternative.

Dijon mustard acts as an emulsifier in this vinaigrette, allowing all the ingredients to bind together and thicken nicely. I prefer to use a smooth variety of Dijon mustard (as opposed to the grainy kind) when making this dressing.

How to make it

Add the white wine vinegar, extra virgin olive oil, Dijon mustard, rosemary, and salt to an airtight container with a tight fitting lid.

Ingredients for rosemary dressing in a plastic container.

Shake well until all the ingredients are thoroughly mixed and the dressing has thickened slightly.

Rosemary dressing in a clear plastic container with a blue lid.

Storage

Store this rosemary vinaigrette in an airtight container in the fridge for up to seven days.

Rosemary salad dressing in a glass bowl with a silver spoon.

More salad dressing recipes to try

Rosemary Vinaigrette

This rosemary vinaigrette is delicious and easy to make. It works particularly well with fall or winter salads. This rosemary salad dressing is also a great option year round when you're tired of your usual dressings.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4
Calories 124.5kcal

Equipment

  • Airtight container with tight-fitting lid

Ingredients

  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried rosemary (or substitute 2 teaspoons finely chopped fresh rosemary)
  • 1/4 teaspoon salt

Instructions

  • Add the white wine vinegar, extra virgin olive oil, Dijon mustard, rosemary, and salt to an airtight container with a tight fitting lid.
  • Shake well until all the ingredients are thoroughly mixed and the dressing has thickened slightly.
  • Use immediately or store in the fridge for up to seven days.

Notes

  • Toss this vinaigrette with any type of lettuce you like. Or try it with fresh baby spinach, arugula, or frisée. It’s also delicious drizzled over grilled or roasted vegetables.

Nutrition

Serving: 2Tablespoons | Calories: 124.5kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 13.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10g | Sodium: 188.1mg | Potassium: 11.9mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3.4IU | Vitamin C: 0.1mg | Calcium: 3.8mg | Iron: 0.2mg

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